On most days our family schedule can be somewhat hectic but my husband and daughter are very considerate. When I feel as if I am being pulled in a million different directions, they are the first ones to tell me I need some “me time”. As soon as I here those two magic words, I immediately obey their orders (keep in mind, this is the only time that I choose to listen to them and be obedient!)
Now that the weather here in Gahanna Ohio has been very warm, I like to spend my Mami Time outside of the house on our back deck, sitting under the gazebo. Most of the times, I tend to take my cell phone with me, however as of lately, my daughter has decided to confiscate it, so I am only left with a cup of Iced Coffee and something to snack on.
Usually, my drink is hot coffee, but I have to admit that once I tried a sip of the International Delight #IcedCoffee in Mocha flavor a few months ago, I was hooked! Now, with all the summer like weather, Iced Mocha Coffee is the perfect drink to enjoy while sitting outside relaxing and just taking time to “chill”. The mocha taste is just right, making the coffee very smooth tasting.
I had been buying the International Delight at the local supermarket but now as of this May, I can go straight to Sam’s Club and buy it there! I can’t even tell you how excited I was when I heard the news. I didn’t even think of it twice.
Now that I mention it, please take a minute to see my recent shopping trip to Sam’s Club where I purchased yet another box of International Delight Iced Coffee – Mocha is our family’s favorite!
It’s usually after a mid-day shopping spree like this one when I like to have my Mami Time. Along with my #IcedCoffee, I love to eat one of my favorite sweet treats: Mini Gorilla Bread. It is the perfect pairing – silky smooth chocolate mocha iced coffee and soft sweet sugary biscuits…Delicious!
But, please don’t take my word for it: let’s look at the recipe for Mini Gorilla Bread.
Mini Gorilla Bread
¼ cup granulated sugar
1 ½ tsp ground cinnamon
¼ tbsp butter (half a stick)
½ cups packed brown sugar
4 oz cream cheese
1 can refrigerate biscuits – 10 counts
¾ cups chopped pecans (or any nut you prefer)
Preheat oven to 350 degrees – Coat both mini bundt pans with cooking spray. Note: For these mini bundt pans I baked them in my toaster oven instead of the larger oven.
Mix granulated sugar and cinnamon. Set bowl aside. Cut the cream cheese into ten (10) equal cubes.
Remove the biscuits from package one at a time. – First, take biscuit and press it out with your fingers to widen it just enough to place a cube of cream cheese inside. Once cream cheese is placed in the middle of the biscuit, sprinkle the sugar and cinnamon mixture all over the cream cheese and biscuit. Taking biscuit by the edges, wrap the biscuit over cream cheese sealing the dough as best as you can.
Continue, doing this until all ten biscuits have been stuffed and sealed.
Sprinkle pecans in the bottom of each bundt pan. Press five (5) biscuits into each mini bundt pan. Sprinkle some of the sugar – cinnamon mixture over the tops of biscuits. Set these aside.
In a small saucepan, melt the butter and brown sugar until completely dissolved. Once this mixture has melted, pour it over the biscuits in both pans. (More than likely, you will not be using all of the mixture- use it to your discretion; pour as much or as little of this melted butter as you like, but make sure you do use some of it!)
Place both mini bundt pans into toaster oven – Bake for 10 min. exactly.
Allow the Gorilla Bread a few minutes to cool before serving as the sugar mixture will be very hot!
To serve: Each Mini Gorilla Bread makes one single serving. Serve along side a large cup of International Delight Mocha #IcedCoffee – trust me, this is the ONLY way you could possibly enjoy this recipe and Mami Time!
Disclosure: “I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™. #CBias #SocialFabric *All photos, comments, and opinions stated in this post are 100% my very own*